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Ingredients

1 (14 ounce) package coleslaw mix, divided 1 (10 ounce) bag shredded carrots, divided 6 ounces shiitake mushrooms, sliced 3 cloves garlic, minced ¾ cup hoisin sauce, divided 3 tablespoons reduced-sodium soy sauce ¾ pound boneless pork loin roast 12 (6 inch) flour tortillas 1 bunch green onions, chopped 2 tablespoons sesame oil

Nutrition Info

240.2 calories carbohydrate: 32.5 g cholesterol: 16.4 mg fat: 7.9 g fiber: 3.3 g protein: 9.5 g saturatedFat: 1.8 g servingSize: - sodium: 633.5 mg sugar: 6.7 g transFat: : - unsaturatedFat: : -

Place 1/2 of the coleslaw mix and 1/2 of the carrots in a slow cooker. Add mushrooms, toss to combine. Stir in garlic. Add 1/2 cup hoisin sauce and soy sauce and stir to combine. Place pork on top of vegetables. Cover and cook on Low until pork is fork-tender, 4 to 5 hours.
Shred pork using 2 forks. Add remaining coleslaw mix, carrots, and 1/4 cup hoisin sauce to the slow cooker, stir to combine.
Heat tortillas on a skillet over medium-high heat, about 10 seconds per side. Divide pork mixture among tortillas. Top with green onions and sesame oil.

12 servings

This is an easy mu shu pork dish that the whole family will love.